Procedures

1

Adjust oven rack to middle position and preheat to 350°F. Butter a 3 cup soufflé dish or 4 (1/2-cup) ramekins.

2

In a large skillet over medium high heat melt 2 tablespoons butter. When butter has melted add shallot and cook until soft, about 4 minutes. Add ground pork or veal and chopped kidney and cook, using a spatula or wooden spoon to break up any large chunks. Continue to cook, stirring occasionally, until meat and kidney are fully cooked, about 5 minutes longer. Transfer mixture to a large bowl and set aside.

3

Add remaining butter to the skillet, and when melted add flour and cook, stirring constantly, until flour begins is golden brown with a biscuit-like aroma, about 2 minutes. Slowly whisk in stock, then whisk in marmite. Cook, stirring occasionally, until mixture has thickened, about 5 minutes. Add stock mixture to meat mixture and fold to combine. Allow to cool ten minutes, then whisk in egg yolks one at a time.

4

Using a mixer or a whisk beat egg whites until stiff peaks form, then gently fold egg whites into meat mixture in two additions, being careful not to allow mixture to deflate. Transfer mixture to soufflé dish or divide between ramekins. Bake until soufflé has risen and begun to brown, 15 to 20 mintues for individual ramekins, up to 30 minutes for a larger souffle dish. Serve soufflé with a side of steamed asparagus drizzled with hollandaise.

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About the Author

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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